FST's Selina Wang Says Standards Needed to Protect Consumers and Industry
Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils.
Congratulations to Linda J. Harris, FST Chair and Cooperative Extension Specialist in Microbial Food Safety, for being awarded the UC Davis Academic Federation’s highest honor, the James H. Meyer Distinguished Achievement Award, named after the late chancellor. From the announcement: "She has developed an internationally recognized outreach program and is one of the most successful and important food safety microbiologists in the world today.
Congratulations to our 2020 IFT Achievement Award Recipients!
Zann Gates
May 12, 2020
The Institute of Food Technologists’ (IFT’s) Achievement Awards recognize an individual or team for remarkable contributions in research, applications, and service in the food science and technology industry. Congratulations to our five UC Davis Food Science and Technology-affiliated awardees for 2020!
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